Total Time
8hrs 15mins
Prep 15 mins
Cook 8 hrs

After all of the potato soup recipes I've tried, this is my absolute favorite take on a classic!

Ingredients Nutrition

Directions

  1. Add milk, onions, potatoes, carrots, celery, salt, pepper, and seasoning blend to a 6 qt crock pot.
  2. Dissolve the bouillon cube in the hot water and then add to the crock.
  3. Cover and cook on low for 8 hours
  4. Using a potato masher, gently mash some of the potatoes in the soup to your preference (If you like a chickier soup don't mash as much).
  5. If the soup is too thin take out about 1/2 cup of the cream and add 1-2 tablespoons of flour. Make sure all lumps of flour have dissolved in the cream, and then add the mixture back into the soup.
  6. Stir in the cheese until creamy and enjoy!
Most Helpful

This soup was excellent. I and my family really liked it. I only had beef bullion and didn't measure my veggies. I put in half an onion, two ribs of celery, a large carrot and five medium yukon gold potatoes and one small yukon gold potato. I also used Italian seasonings. I mashed it all up at the end with the potato masher, so that it had chunkies, and stirred in about a cup and a half of shredded cheddar cheese. The next time I make this recipe, I plan to only put in 1/2 teaspoon of pepper and let others add it if they want more.

Loves2Cook! September 21, 2011